ok, so this is p exciting for me as i am not a brilliant baker usually, i tend to far prefer stickin

ok, so this is p exciting for me as i am not a brilliant baker usually, i tend to far prefer sticking with savoury as theres far more leniency for messing up and correcting with more umami flavour. however i think this vegan cheesecake is actually idiot-proof, tested on a real baking idiot, myself.vegan chocolate oaty biscuit cheesecakeingredients: ‘buttery biscuit base’:6 hobnobs or cheap no named brand alternatives (usually called oaties) - obvs double check that they are vegan - i haven’t come across any that aren’t2 tbsp coconut butter spread 1. preheat yr oven to 180*. microwave your butter till melted.2. put yr biscuits in a plastic bag and smash with a rolling pin (gr8 if you’ve had a rough day).3. combine the two ingredients with a spoon in a bowl.4. lay out yr buttery mix on to a small round pie or tart dish. make sure it’s nice and flat. it doesn’t matter if it’s a bit thin because this cheesecake is crazy rich. 5. bake for 15 mins or until crisp. allow to cool then place in the fridge for about 20 mins. chocolate cheesy goodness:1 225g pack of bute farms ‘sheese’ cream cheese (this isn’t an ad i just think the texture is pretty spot on1/3 cup cocoa powder2/3 cup icin sugarhandful blueberries6. sieve in ur dry ingredients in to a bowl. add ur cream cheese. stir until combined. 7. add on to yr refrigerated biscuit base, making sure it’s nice and smooth. blueberries on top optional but v yummy.8. refrigerate overnight if u can wait but minimum four hours to make 100% sure that goodness has set. 9. devour -- source link

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